Bored with the same old pancake recipes? These are a delicious change of pace!
Ingredients
1 cup pomegranate juice
2 Tbsp. honey
3 medium bananas
½ cup low fat milk
½ tsp. vanilla extract
1 cup rolled oats, ground into a coarse flour in a food processor
¼ cup rolled oats
½ cup coconut or almond flour
¼ tsp. sea salt
2 tsp. baking powder
2 egg whites, whipped to soft peaks
Extra virgin olive oil or coconut oil
Instructions
Make pomegranate syrup: Whisk juice and honey together in a small saucepan. Bring mixture to a boil over medium high heat and then reduce heat to medium. Simmer mixture and reduce it to a syrup, about 15 minutes.
Remove from heat and let mixture cool slightly.
Make pancakes: Add bananas, milk and vanilla to a blender or food processor and puree until smooth.
In a large mixing bowl whisk together ground oats, rolled oats, flour, salt and baking powder.
Fold banana puree into dry ingredients to form a thick batter.
Do not overmix.
Gently fold whipped egg whites into batter.
Heat a large nonstick griddle over medium heat. Add 1 tsp. oil to griddle. Add ¼ cup batter for each pancake, making sure to leave enough room for each one. Cook until lightly browned, about 1 ½ minutes per side.
Keep pancakes in warm oven while the others cook.
Serve with a drizzle of pomegranate syrup.
Nutrition Information
Serving size: 1 pancake Calories: 200 Fat: 2 g Carbohydrates: 41 g Sugar: 11 g Fiber: 5 g Protein: 7 g
Recipe by Clean Eating Online at https://cleaneatingonline.com/banana-oatmeal-pancakes/